This Brick Street Chocolate Cake recipe is your go-to for a deeply satisfying, incredibly moist, and decadently chocolatey dessert that’s surprisingly simple to create at home. Perfect for any occasion, this recipe delivers a bakery-quality treat that will have everyone asking for seconds.
Key Ingredients for Brick Street Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (natural or Dutch-processed)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar, let stand for 5 minutes)
- 1 cup strong brewed coffee, hot (or hot water)
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- For the Optional Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups confectioners’ sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Brick Street Chocolate Cake
Prepare to be amazed by how easily this Brick Street Chocolate Cake comes together, delivering an intensely rich and tender crumb that tastes like it came from a charming old-fashioned bakery. The magic lies in simple techniques and quality ingredients, resulting in a dessert that’s both impressive and incredibly satisfying, with a total preparation time of around 25 minutes and baking time of 30-35 minutes.
Step-by-Step Instructions
Preheating and Pan Preparation:
Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans. For extra assurance against sticking, you can also line the bottoms with parchment paper, then grease and flour the parchment. This step is crucial for a cake that releases cleanly.
Dry Ingredients Combine:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly, which will help create a consistently textured cake. Break up any lumps in the cocoa powder with your whisk.
Wet Ingredients Whisk:
In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Set this aside. The room temperature eggs and buttermilk are important for smooth emulsification and a lighter cake texture.
Alternating Additions:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot brewed coffee (or hot water). Begin by adding about one-third of the dry ingredients to the wet, mixing on low speed until just combined. Then, add half of the hot coffee and mix until incorporated. Repeat this process, finishing with the remaining dry ingredients. Crucially, do not overmix. Mix only until the batter is smooth and no dry streaks remain. A slightly lumpy batter is better than an overmixed one. The hot liquid blooms the cocoa powder, intensifying the chocolate flavor and contributing to the cake’s incredible moisture.
Pouring and Baking:
Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The time will vary depending on your oven, so start checking around the 30-minute mark.
Cooling the Cakes:
Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. This allows them to set slightly before you attempt to remove them. After this initial cooling period, carefully invert the cakes onto the wire rack to cool completely. Ensure they are thoroughly cooled before frosting, otherwise, the frosting will melt.
Optional Chocolate Frosting Preparation:
While the cakes are cooling, if you’re making the frosting, beat the softened unsalted butter in a large bowl with an electric mixer until creamy and light. In a separate bowl, whisk together the confectioners’ sugar and cocoa powder. Gradually add the confectioners’ sugar and cocoa mixture to the butter, alternating with the milk or cream, starting and ending with the dry ingredients. Beat on low speed until just combined, then increase speed to medium-high and beat until light and fluffy. Stir in the vanilla extract and pinch of salt. Add more milk or cream, a teaspoon at a time, if the frosting is too thick, or more confectioners’ sugar if it’s too thin.
Assembling and Frosting the Cake:
Once the cake layers are completely cool, place one layer on your serving plate. Spread an even layer of chocolate frosting over it. Top with the second cake layer and then frost the top and sides of the entire cake with the remaining frosting. You can create swirls and peaks for a rustic look or smooth it out for a more polished finish.
Why You’ll Love This Brick Street Chocolate Cake
You’ll fall head over heels for this Brick Street Chocolate Cake because of its unbelievably moist, tender crumb and its intensely rich chocolate flavor that rivals any bakery-bought version, making it a true showstopper for any occasion. The beauty of homemade is also in its affordability; you get premium dessert quality without the premium price tag, using pantry staples that cost a fraction of specialty store cakes. The secret ingredient of hot coffee truly awakens the cocoa, creating a depth of flavor you won’t find in a basic chocolate cake.
Forget dry, crumbly disappointments – this recipe ensures a decadent, melt-in-your-mouth experience that’s pure chocolate bliss, far surpassing a simple chocolate layer cake in terms of richness and texture. Ready to impress your friends and family (or just treat yourself wonderfully)? Give this Brick Street Chocolate Cake a try this week; it’s the perfect way to satisfy your sweet tooth and prove how delicious homemade can be.
Storing and Reheating Tips
This Brick Street Chocolate Cake is best stored at room temperature, especially if it’s frosted with buttercream. To store, cover the cake tightly with plastic wrap or place it in an airtight cake container. It will stay fresh at room temperature for up to 3 days. If your kitchen is particularly warm, or if your frosting contains ingredients like cream cheese or whipped cream, it’s safer to refrigerate the cake. In the refrigerator, it will last for up to 5 days.
To reheat slices from refrigerated storage, you can simply let them come to room temperature on the counter for about 30-60 minutes before serving. For an even more indulgent treat, you can briefly warm a slice in the microwave for 10-15 seconds to enhance the moistness and chocolate flavor. If you wish to freeze individual slices, wrap them tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe container or bag. Frozen cake slices will maintain their quality for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature.
Final Thoughts
This Brick Street Chocolate Cake is a testament to how simple ingredients can create something truly extraordinary. It’s a comforting, classic dessert that’s both easy to make and incredibly rewarding. Dive into making this delicious cake; you won’t regret it!
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Brick Street Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans. For extra assurance against sticking, you can also line the bottoms with parchment paper, then grease and flour the parchment.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly, which will help create a consistently textured cake. Break up any lumps in the cocoa powder with your whisk.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Set this aside.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot brewed coffee (or hot water). Begin by adding about one-third of the dry ingredients to the wet, mixing on low speed until just combined. Then, add half of the hot coffee and mix until incorporated. Repeat this process, finishing with the remaining dry ingredients. Crucially, do not overmix. Mix only until the batter is smooth and no dry streaks remain. A slightly lumpy batter is better than an overmixed one.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup buttermilk, 1 cup strong brewed coffee, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The time will vary depending on your oven, so start checking around the 30-minute mark.
- Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. This allows them to set slightly before you attempt to remove them. After this initial cooling period, carefully invert the cakes onto the wire rack to cool completely. Ensure they are thoroughly cooled before frosting, otherwise, the frosting will melt.
- While the cakes are cooling, if you’re making the frosting, beat the softened unsalted butter in a large bowl with an electric mixer until creamy and light. In a separate bowl, whisk together the confectioners’ sugar and cocoa powder. Gradually add the confectioners’ sugar and cocoa mixture to the butter, alternating with the milk or cream, starting and ending with the dry ingredients. Beat on low speed until just combined, then increase speed to medium-high and beat until light and fluffy. Stir in the vanilla extract and pinch of salt.1 cup unsalted butter, 3 1/2 cups confectioners’ sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup milk or heavy cream, 1 teaspoon vanilla extract, 1 pinch salt
- Once the cake layers are completely cool, place one layer on your serving plate. Spread an even layer of chocolate frosting over it. Top with the second cake layer and then frost the top and sides of the entire cake with the remaining frosting. You can create swirls and peaks for a rustic look or smooth it out for a more polished finish.